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Fermentation microorganisms and flavor changes in fermented foods


Fermentation microorganisms and flavor changes in fermented foods



Journal of Food Science 69(1): FMS35-FMS37



ISSN/ISBN: 0022-1147

DOI: 10.1111/j.1365-2621.2004.tb17876.x

Food fermentation processes often result in profound changes in flavour relative to the starting ingredients. However, fermented foods are typically very complex ecosystems with active enzyme systems from the ingredient materials interacting with the metabolic activities of the fermentation organisms. Factors such as added salt, particle sizes, temperature, and oxygen levels will also have important effects on the chemistry that occurs during fermentation.

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Accession: 004161629

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